Microencapsulation of Rosemary Essential Oil: Characterization of Particles

被引：79

作者：

de Barros Fernandes, Regiane Victoria ^{[1
,2
]}

Borges, Soraia Vilela ^{[1
]}

Botrel, Diego Alvarenga ^{[1
,2
]}

Silva, Eric Keven ^{[1
]}

Gomes da Costa, Joyce Maria ^{[1
]}

Queiroz, Fabiana ^{[1
]}

机构：

[1] Univ Fed Lavras, Dept Food Sci, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Vicosa, Inst Agr Sci, Rio Paranaiba, MG, Brazil

来源：

DRYING TECHNOLOGY | 2013年 / 31卷 / 11期

关键词：

Encapsulation efficiency; Flavor; Gum arabic; Response surface methodology; Spray-drying; WATER SORPTION; WHEY PROTEINS; ENCAPSULATION; ISOTHERMS; L; RETENTION; FLAVORS; POWDERS;

D O I：

10.1080/07373937.2013.785432

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study evaluated the influence of wall material concentration (10-30%), inlet temperature (135-195 degrees C), and feed rate (0.5-1.0L center dot h(-1)) on the properties of rosemary oil microencapsulated by spray-drying, with gum arabic as carrier. Powder recovery, surface oil, oil retention, and hygroscopicity varied from 17.25%-33.96%, 0.03%-0.15%, 7.15%-47.57%, and 15.87%-18.90%, respectively. The optimized conditions were determined to be a wall material concentration of 19.3%, an inlet air temperature of 171 degrees C, and a feed flow rate of 0.92L center dot h(-1). At this condition, particles presented no fissures and the compositions of pure and microencapsulated oil were similar. The sorption isotherms could be described by the GAB model.

引用

页码：1245 / 1254

页数：10

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